Chicken soup. Loved by the flu-stricken for its lack of required chewing and dieters for its lack of calories. This chicken soup recipe is as much about what it’s lacking (lengthy prep time, fancy ingredients, carbohydrates) as what it gives (cold-fighting ingredients, a peppery ginger kick, a metaphorical warm hug). You could also try it with our Chinese Master Stock, for a knock-your-socks-off flavour kick.
Chicken and Ginger Soup
- 3 cloves of garlic, finely chopped
- 1 thumb sized piece of fresh ginger
- 1 small red chilli, chopped
- 1L The Stock Merchant Free Range Chicken Stock
- 2 cups of water
- 2 free range boneless, skinless chicken thighs or breasts
- 2 baby bok choy
- Wedges of lime, to serve
- Combine stock, water, garlic, ginger and chilli in a saucepan and bring to the boil. Reduce the heat to very low and add the chicken. Simmer, covered (and on very, very low heat) until the chicken is cooked through (start checking for doneness after about eight minutes).
- Remove the chicken from the saucepan, shred and divide between bowls. Meanwhile add the bok choy to the stock and simmer until just tender. Season with salt and ladle the liquid into the bowls. Serve with wedges of lime.
Gluten free, paleo-friendly.